Whip It Up: Recipe #1 – Outrageous Oreo Crunch Brownies

Call me a masochist, but I signed up for a recipe-testing challenge called Whip It Up. Pretty much from 7/6 through 8/29 I need to cook one new recipe a week.  Now, I say call me a masochist because we close on our house at the end of July so this may prove challenging. Luckily, we are able to try two new recipes in a week and “bank” them so this may come in handy! Plus anyone who knows me knows that I have to have a million things going on at once right?

My first recipe for the challenge of course has chocolate in it…and a lot of it! This recipe is not for the faint of heart. It is rich and decadent – everything a brownie should be!

Challenges
One thing that is always challenging with me and new recipes is following along. Recipes should be read all the way through before beginning the cooking process so that you are prepared for what lies ahead. This is something I’m trying to improve on. This recipe definitely needs a read through. The chocolate should be chopped before the oven is pre-heated IMHO because I did not do it that way and ended up with an oven that was on for a really long time before the brownies hit the rack!

Taste
The brownies were very rich. It’s a delicious recipe but best eaten in small quantities!

Overall Thoughts
This is a make-again. Only for special occasions because the process is time consuming and laborious but the results are awesome! And, this has nothing to do with the recipe, but I need to take better food photos. I sadly don’t have a better photo of the outcome of this recipe!

Outrageous Oreo Crunch Brownies
Ina Garten (AKA Barefoot Cantessa), found on Oprah.com

1 pound unsalted butter
1 pound semisweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
7 large eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla
2 1/4 cups sugar
1 cup plus 1/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies about 50 cookiesPreheat the oven to 350°.

Butter and flour an 12″ x 18″ x 1″ baking pan (I used a regular brownie pan and it turned out fine). In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chopped semisweet and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 28-35 minutes or until a toothpick inserted 3 inches from center comes out clean with some crumbs attached; do not overbake. Allow to cool. Refrigerate to get clean cuts.